Recipe

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• 1 -1 1/2 lb ground chuck
• 1 medium onion, chopped
• 1 (15 oz) can enchilada sauce
• 1 (15 oz) can diced tomatoes
• 1 (2 1/4 oz) can sliced ripe olives (drained )
• 1 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp pepper
• 1 cup small curd cottage cheese
• 1 egg
• 8 flour tortillas
• 1 lb monterey jack cheese, sliced
• 1/2 cup cheddar cheese

• 1 Preheat oven to 350 degrees.
• 2 In a large skillet, brown ground chuck and chopped onion, drain well.
• 3 Stir in enchilada sauce, diced tomatoes (with juice), olives, salt, garlic powder, pepper; bring to a boil, reduce heat and simmer uncovered for 20 minutes.
• 4 In a small bowl, combine cottage cheese and egg, set aside.
• 5 Spread 1/3 of meat sauce in greased or sprayed 9x13 baking dish, top with 1/4 Monterey Jack, 1/2 of cottage cheese mixture and 4 halved tortillas.
• 6 Repeat layers and end with last 1/3 of meat sauce.
• 7 Sprinkle with cheddar cheese.
• 8 Cover with foil and bake at 350 degrees for 20 minutes, uncover and bake another 10 minutes.
• 9 Enjoy!